Fettuccine Alfredo

Fettuccine Alfredo

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How to prepare a classic recipe for Fettuccine Alfredo. This homemade alfredo sauce is made with simple ingredients, it’s beyond easy!

Fettuccine pasta topped with a homemade alfredo sauce

There are certain recipes that are essential to have in your recipe box and one of them has to be a Fettuccine alfredo recipe. This homemade alfredo sauce is made with simple ingredients — butter, parmesan cheese, garlic, heavy cream, and salt. It’s a 5-ingredient alfredo sauce that is beyond easy! and you can mix it with the pasta so the pasta soaks up all of the sauce or spoon it over hot, fresh pasta.

Tips for making PERFECT FETTUCCINE ALFREDO

  1. Start by bringing water to a boil in a large pot. Add salt to the water to season the pasta. Once it is boiling, add pasta and cook according to package instructions.
  2. Saute the garlic and butter together until softened — about 1 to 2 minutes.
  3. Add heavy cream and let simmer over medium-high heat for about 5 minutes to thicken. Add salt and pepper to taste. Then add half of the parmesan cheese to the mixture and whisk well until smooth.
  4. Save some pasta water. The pasta water is full of flavor, you can use it to thin out the sauce.
  5. Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. You can add some pasta water to thin it out if you see that it is thick.
  6. Garnish with Italian parsley, if so desired.

Ingredients

  • 1 lb Fettuccine Pasta
  • 6 Tablespoons Butter
  • 1 Garlic Clove (minced)
  • 1 1/2 cups Heavy Cream
  • 1/4 teaspoon Salt
  • 1 1/4 cup Shredded Parmesan Cheese
  • 1/4 teaspoon Pepper
  • 2 Tablespoons Italian Parsley (optional)

Instructions

  1. In a large pot, heat water over high heat until boiling. Add salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions. 
  2. In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream. 
  3. Let heavy cream reduce and cook for 5 to 8 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted.
  4. Save some pasta water. The pasta water is full of flavor, you can use it to thin out the sauce.
  5. Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. You can add some pasta water to thin it out if you see that it is thick.
  6. Garnish with Italian parsley, if so desired.

Notes

  • Use real parmesan cheese, which is refrigerated.
  • If you like it to be more “saucy”, you may use less than 1 lb. of fettuccine pasta. 
  • You can use leftover pasta water to thin out the sauce. 

Recipe by Modern Honey
https://www.modernhoney.com/fettuccine-alfredo/

Get the recipe ready to print

Fettuccine Alfredo

Fettuccine pasta topped with a homemade rich decadent alfredo sauce.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner
Cuisine: Italian
Keyword: Fettuccine Alfredo
Author: Modern Honey

Ingredients

  • 1 lb Fettuccine Pasta
  • 6 Tablespoons Butter
  • 1 Garlic Clove minced
  • 1 1/2 cups Heavy Cream
  • 1/4 teaspoon Salt
  • 1 1/4 cup Shredded Parmesan Cheese
  • 1/4 teaspoon Pepper
  • 2 Tablespoons Italian Parsley optional

Instructions

  • In a large pot, heat water over high heat until boiling. Add salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions.
  • In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream.
  • Let heavy cream reduce and cook for 5 to 8 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted.
  • Save some pasta water. The pasta water is full of flavor and can be used to thin out the sauce.
  • Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.
  • Garnish with Italian parsley, if so desired.

Notes

Use real parmesan cheese, which is refrigerated. If you like it to be more “saucy”, you may use less than 1 lb. of fettuccine pasta. Leftover pasta water may be used to thin out pasta sauce.

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